WTF Cookbook

wtg

From wtg:

So I made the Quinoa, Sweet Potato, & Black Bean Vegetarian Chili. It was delish. A more "fresh" taste than a long-simmered chili; it may have a different profile after it sits overnight. The quinoa is a really nice thickener.

It called for a couple of cans of black beans; I used one can of black beans and one of a tri-bean mix (kidney, pinto, and black).

I used a poblano pepper instead of regular green pepper and left out the cocoa. I diced up some avocado as a topping, along with shredded cheese and a little TJ's habanero hot sauce. Mr WTG skipped the avocado but included sour cream on his.

The original recipe is for a slow cooker. I cooked it a high pressure for 10 minutes and then let it sit for another ten before releasing the pressure. The sweet potatoes were nicely done but not mush.

Definitely a winner. I think I may include some corn kernels next time, and some chilis in adobo sauce might be a nice addition too.

Here's the original recipe for the slow cooker with my notations for the Instant Pot and ingredient modifications:

Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili

An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights.

Ingredients:

1/2 cup uncooked quinoa, rinsed well in cool water
3 cups cooked black beans (about 2 [15-ounce] cans, drained) [vary the bean mix to your taste]
2 cups vegetable broth [I used water plus some Beef Better Than Bouillon]
2 (14-ounce) cans diced tomatoes [I used Muir Glen diced fire roasted tomatoes]
1 medium yellow onion, diced
1 green bell pepper, diced {poblano pepper]
1 jalapeno pepper, seeded and minced*
2 medium sweet potatoes, peeled and diced
2 tablespoons cocoa powder [optional]
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon kosher salt
Additional salt and pepper to taste

Topping ideas:

Cilantro
Greek yogurt, sour cream, or vegan sour cream
Shredded cheese
Chopped green onions
[Avocado or guacamole]
TJ's habanero hot sauce]

Directions:

[Set 6 quart IP to saute and cook onions for five minutes]

Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker [6 quart Instant Pot] . Cook on low for 8-10 hours or on high for 5-6 hours. [Set IP to high pressure cook and set for 10 minutes. Allow to sit for another 10 or 15 minutes, then depressurize] That’s it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!

Because jalapeno peppers can vary greatly heat-wise, I like to take a quick taste and see how hot it is. If it’s fairly mild, I’ll add seeds along with the flesh. If it’s pretty spicy, I’ll discard the seeds and even sometimes use only half of the pepper. Go with what you’re comfortable with!
Meat option:

Add cooked diced chicken or browned ground turkey to the batch or to individual portions.

wtg

From Nina:

Crunchy Thai Peanut & Quinoa Salad
Author: Cookie and Kate
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 4 servings Category: Salad Cuisine: Thai
★★★★★

4.9 from 52 reviews

This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and packs well for lunch. Recipe yields 4 salads.

INGREDIENTS
Salad

¾ cup uncooked quinoa or millet
1 ½ cups water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce

¼ cup smooth peanut butter
3 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
½ lime, juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes

INSTRUCTIONS

Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)

Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).

In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

NOTES
Recipe minimally adapted from Frugal Vegan by Katie Koteen and Kate Kasbee.

MAKE IT VEGAN: Use maple syrup (or agave nectar) instead of honey.

MAKE IT GLUTEN FREE: Be sure to use certified gluten-free tamari, not soy sauce.

RECOMMENDED EQUIPMENT: I used this mandoline to shred the cabbage (it’s dangerous; watch your fingers at all times!) and this julienne peeler to shred the carrots. (Those are affiliate links.)

wtg

From wtg:

Haven't tried this yet, but wanted to capture it for posterity.

Pressure Cooker Shrimp Biryani

6 servings

Ingredients:

2 cups basmati rice

2 teaspoons vegetable oil

1 onion, chopped

1 Serrano chile, minced

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

2 teaspoons kosher salt

1 teaspoon Kashmiri chile powder

1 teaspoon ground turmeric

1 teaspoon smoked paprika

10 fresh curry leaves, torn into pieces

1 1/2 cups boiling water

1 1/2 pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined

1 (15-ounce) can diced tomatoes, with juice

2 teaspoons freshly squeezed lime juice, plus more wedges for serving

1/2 cup chopped fresh cilantro

Steps:

Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.
Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).
Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.
Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

Note: Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.

wtg

From AdagioM:

[Modified version of this recipe](link url)

Adagio M's Mexican Pickled Carrots

I find that a little less jalapeño and a little more liquid (because I want it to cover) is good. Also added a little sugar. Here are my mods. I put them in used Talenti Gelato containers (who, me?) so I can give them away.

Mexican Pickled Carrots

Ingredients
2 lbs large carrots
1 large jalapeño
1/2 medium white onion
5 cloves garlic diced
2 cups white vinegar
2 cups water
6 leaves bay whole
10 peppercorns
2 tsp dried Mexican oregano (can use regular oregano if that’s what you have)
1 tsp kosher salt
1 tsp sugar

Instructions
Peel and slice carrots and onion into 1/4 inch thick pieces.. Cut the stems off jalapeño and slice thin on diagonal. Set aside.

In a large stock pot add the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt, sugar. Bring to a boil and add the carrots, onion and jalapeño. Lower heat to medium low and cook for 15 minutes, uncovered.

Allow to cool completely and store vegetables and cooking liquid in clean containers with lid. Keep refrigerated.

Fine to eat after 3 hours, best if pickled for at least a day or two.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

wtg

From wtg:

Cauliflower Masala from Healthful Indian Flavors with Alamelu

The finished dish:

alt text

The recipe is from a cookbook by a very sweet Indian lady, Alamelu Vairavan, who had a cooking show for a few years on Milwaukee Public Television. Her recipes are generally pretty unfussy and easy to make.

Here goes:

3 cups cauliflower pieces cut in 1 to 1 1/2 inch chunks including short stems

2 tbsps oil (I used ghee)

1/2 tsp black mustard seeds

1/2 tsp urad dal (I substituted cumin seeds, per Alamelu's suggested substitutions for ingredients you may not have on hand)

1/2 cup chopped onions

1/2 cup chopped tomatoes (fresh from my garden!)

1 jalapeno pepper, seeded, ribs removed, and diced (my addition, not in her recipe... because I have more jalapeno peppers than I know what to do with in my garden! Also provided some green because Mr wtg doesn't like cilantro, so I never use it)

2 or 3 garlic cloves chopped

1/4 tsp ground turmeric

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1/2 cup tomato sauce. (I had none in the house, but I did have my trusty tomato powder. See this guide to using tomato powder. I get mine from The Spice House. Once you try it, you'll never be without it.)

1 tsp salt

The photo in the cookbook also shows a cilantro garnish.

Steam the cauliflower pieces until crisp-tender.
Heat oil in a skillet over medium heat. When oil is hot, but not smoking, add mustard seeds and urad dal. cover and cook until mustard seeds pop and urad dal is golden brown, about 30 seconds.
Add onions, tomatoes, jalapenos (if using), and garlic. Stir fry for 1 minute over medium heat.
Add turmeric, cayenne, and cumin. Stir well over medium heat for 1 minute. Add tomato sauce and salt. Mix well to obtain a thick paste-like consistency.
Add steamed cauliflower pieces and stir carefully to coat with sauce. cook uncovered over medium heat for about 2 minutes. Be careful not to overcook.

wtg

From piqaboo:

Made Broccoli Cheddar soup last night -
This recipe comes up 1, 2,3, 4 on the search engine, although no one site credits any other site. Apparently they all simultaneously developed it. The link below is the link I used.

I used 30% more broccoli.
I pureed all the original veg after cooking, then used that extra 30% as small florets in the soup.
Also used real half&half because what the hell is fat-free half&half?

We ate it before the cheese went in and after. Excellent both ways. Thinking about making cheddar jalapeno bread to serve with the cheeseless soup.

Broccoli cheddar soup

First time through, about two hours of playing in kitchen. Next time will take less than an hour HOT.

wtg

From wtg:

Might want to have your cardiologist on speed dial.

But it's so worth it.

From the New Basics Cookbook by Julee Rosso and Sheila Lukins (the Silver Palate team)

Berta's Chopped Liver

1 pound chicken livers
1/4 cup rendered chicken fat (aka schmaltz, the essential ingredient in this dish)
2 large onions, coarsely chopped
1 hard-cooked egg, coarsely shopped
Salt and freshly ground black pepper, to taste

Clean the chicken livers well. Bring a medium size saucepan of water to a boil, and add the livers. Reduce the heat and simmer for 10 minutes. Drain and reserve.
Heat the chicken fat in a medium-size skillet. Add the onions and cook until wilted and lightly browned, 20 minutes. Remove from the heat.
Cut the chicken livers into small pieces and place them in a bowl. Add the onions and chicken fat, egg, and salt and pepper. Mix well.
Place the mixture in a food processor and pulse until it is almost smooth. Do not overprocess, as it should have a bit of texture. Transfer the mixture to a bowl and refrigerate, covered. (This can be made a day ahead.) Remove from the refrigerator 30 minutes before serving

Makes 2 cups.

Note: Chopped liver freezes well. Defrost it in the refrigerator one day before serving.

wtg

From wtg:

One-Pot Creamy Mushroom and Spinach Orzo
Yield: Serves 6 to 8

Prep Time: 5 minutes to 10 minutes

Cook Time: 20 minutes to 22 minutes

Ingredients
2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic
1 pound cremini mushrooms
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)
Instructions
Finely grate 2 ounces Parmesan cheese (about 1 cup). Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.

Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.

Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.

Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

My notes:

A pound of orzo sounded like a lot, so I halved the orzo and liquid amounts. I decided to go heavy on veggies. I had a 24 ounce container of mushrooms, and a 5 ounce box of baby spinach. I used everything, and added some diced onions, too, when I was sauteeing the mush.

I was a little worried that the orzo wouldn't be all submerged in liquid and cook properly, so I opted to take out the sauteed onions and mushrooms and set them aside while I proceeded with the rest of the recipe. I added the reserved veggies and the spinach at the end.

The verdict is.....Delish!!!

This would be good as a side with meatloaf....

wtg

Justme's recipe, by way of Big Al

BROWNED BUTTER CARDAMOM COOKIES

1 Cup Butter
3/4 Cup sugar
1 egg yolk
1 Tbsp vanilla
1/2 tspn ground cardamom
2 Cups flour

1 Cup powdered sugar

Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (5-8 minutes). Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).

Heat oven to 350. Combine cooled brown butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, vanilla, and cardamom; continue beating until well mixed. Reduce speed to low; beat, while gradually adding flour, until mixture is no longer crumbly and forms a dough.

Shape dough into 1" balls. Place 1" apart onto ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies puff and just start to turn light golden brown. (Cookies will have cracks in them.)

Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when cool.

Store between sheets of waxed paper in loosely covered container.

wtg

From Bernard:

Seriously, I made this salad last year and remember it being pretty good.

Brussels sprouts salad

Use the freshest Brussels sprouts you can find, ideally the little, tender ones. I used brousse, a soft, goat’s milk cheese, to dot over the salad, but you can use any soft, mild goat’s cheese or curd cheese. You can also use toasted walnuts or hazelnuts if you prefer, or if that’s what you have.

350g Brussels sprouts
Zest of a lemon – grate this directly over the prepped Brussels sprouts so you don’t lose any of the beautiful oils
70g pecans, toasted* (see TIP)
50g dried cranberries
30g grated Parmesan
80g soft goat’s cheese

For the dressing
1 small shallot, finely diced
1 tsp Dijon mustard
Juice of half a lemon, about 2 tbsp
6 tbsp olive oil
Salt and freshly ground black pepper

Trim the ends off the Brussels sprouts and remove any damaged or less-than-sprightly outer leaves. Halve them through the stem and with a sharp knife, shred them as finely as you can. You could use a mandolin for this if you are some kind of hero who hasn’t yet touched the sherry.

Finely grate the lemon zest over the Brussels sprouts, sprinkle on a little salt and a few grinds of black pepper. Toss it all together well. Add the toasted pecans, cranberries and Parmesan and toss again.

To make the dressing, whisk together all the ingredients or shake them together in a tightly sealed jam jar until it is emulsified (thick and smooth, like a disastrous boyfriend). Toss the salad really well in the dressing and transfer onto a platter or into a serving bowl. Dot with the goat’s cheese and serve. Because Brussels sprouts are sturdy little beasts, this salad holds quite well – you can make it up to an our or so before you want to serve it, just add the nuts and cranberries and dot with the cheese just before you want to serve it.

*TIP How to toast nuts

Heat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking sheet and bake for 8-10 minutes, turning once. Set a timer. You think you’ll remember but you won’t and they can burn quickly. I’ve been toasting them in an air fryer recently, for speed and fuel economy. I toast them at 190C for 5-6 minutes, rattling the basket halfway through.

wtg

OK, I think I got everything from the WTF Cookbook copied over here. There is a separate Thanksgiving cookbook thread over on groupee.

For now:

https://well-temperedforum.groupee.net/eve/forums/a/tpc/f/2960022933/m/8190056954

wtg

Had some buttermilk to use up, so tried a new cornbread recipe. Great crumb, bit of sweetness, and the browned outside crust is fabulous.

Five stars.

alt text

https://damndelicious.net/2019/11/12/buttermilk-cornbread/

Mik

Speaking of cornbread…

It's down home midwestern night at Chez Mik. Cornbread taco bake. Subbing buttermilk for milk, who knows what else.

https://www.tasteofhome.com/recipes/cornbread-taco-bake/#RecipeCard

Twas very good.

dolmansaxlil

We have been having this recipe on repeat. It is so delicious, quick, easy, and makes fantastic leftovers. We have it as a main but it would be delightful with a grilled bit of salmon or chicken as well. From NYT cooking.

Crispy Gnocchi With Spinach and Feta
YIELD 4 servings
TIME 25 minutes (Prep 5 minutes | Cook 20 minutes)
INGREDIENTS
5 ounces baby spinach
6 ounces Greek feta, crumbled (about 1 cup)
1 lemon, halved
5 tablespoons extra-virgin olive oil
Salt and pepper
1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
¼ to ½ teaspoon crushed red pepper
2 scallions, thinly sliced
Big handful of chopped dill
Big handful of chopped mint

PREPARATION
Step 1
Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the
ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.

Step 2
Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to
the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as
they cool.

Step 3
Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive
oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve.

Mik

Made this the other night. Delicious and easy.

https://barefootcontessa.com/recipes/parmesan-chicken

Mik

Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.

alt text

Ginger Chicken
With Crisp
Napa Salad
By Yewande Komolafe
Published June 17, 2021
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time 30 minutes

INGREDIENTS
Yield: 4 servings
4 boneless, skinless chicken
breasts (about 6 ounces each),
patted dry
Kosher salt
2 tablespoons finely grated ginger
(from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as
grape seed or canola
1 lime
½ small head napa cabbage, cut
lengthwise (about 1 pound)
1 seedless cucumber (Persian or
English), thinly sliced
½ cup sliced chives (½-inch
lengths)
½ cup mint leaves

PREPARATION

Step 1
Place chicken breasts between two sheets of parchment paper or
plastic wrap. Using a rolling pin or a bottle, pound each to an even
½-inch thickness. Season both sides with salt.

Step 2
In a small bowl, combine the ginger, garlic, cilantro, cayenne and
4 tablespoons oil. Finely grate the lime zest directly into the bowl;
reserve the lime. Rub both sides of the chicken breasts with the
marinade. Let sit at room temperature for at least 10 minutes.

Step 3
Meanwhile, cut the cabbage lengthwise, core it, then slice
crosswise into ½-inch-thick strips. Transfer to a large bowl and
toss in the cucumber slices, chives and mint leaves.

Step 4
Heat a large skillet over medium-high heat. Pour in 1 tablespoon
oil and heat until shimmering, about 1 minute. Place the chicken
breasts in the skillet and cook, turning once, until golden brown
and cooked through, about 4 minutes per side. Cut the reserved
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
double the recipe.
2 tablespoons rice vinegar, distilled
white vinegar or apple cider vinegar
lime in half and squeeze the juice over the chicken; slice the
chicken. Transfer the chicken to serving plates and slice.

Step 5
Toss the cabbage mixture with the vinegar and remaining 1
tablespoon oil. Season to taste with salt and serve alongside the
chicken

Mik

On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.

Tonight is, from one of my favorite recipe sites:

https://www.themediterraneandish.com/grilled-cod-with-pistachio-herb-salsa/#wprm-recipe-video-container-86282

Mik

78F here and sunny. First dinner on the deck of 2025.

Tuscan grilled trout and prosciutto wrapped asparagus.

https://www.foodandwine.com/recipes/tuscan-grilled-trout

https://www.southernliving.com/prosciutto-wrapped-asparagus-8598432

wtg

I need to move to Cincinnati and wrangle some dinner invitations to @Mik 's house...

Mik

If you were here you’d certainly be welcome.

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WTF Cookbook